Easy Baked Artichoke Hearts (Creamy & Cheesy)
A quick, impressive appetizer or side, these creamy baked artichoke hearts come together in minutes. Think of them as a mix between a cheesy gratin, a warm creamy dip, and an elegant vegetable dish. Perfect for holidays or for adding something a little different to a simple weeknight meal, and it's so easy to prep ahead and double (or even triple) the recipe.
Servings: 4 (3-4 as a small appetizer with toast)
Ingredients
- 14 ounces marinated artichoke hearts drained well and halved or quartered (I prefer artichokes in brine, not oil)
- ⅓ cup cream cheese (full fat)
- 3 tablespoons mayonnaise (not 'light')
- 1 clove garlic (crushed)
- ½ teaspoon fresh thyme (optional - especially as some marinated artichokes include herbs)
- ¼ teaspoon black pepper or to taste
- ¼ cup grated parmesan cheese (substitute with another cheese if you like e.g. pecorino, strong cheddar)
- ¼ cup panko breadcrumbs
- 2 teaspoons olive oil for drizzling
Instructions
- Preheat the oven to 390F/200C (in a fan oven/convection oven), or 430F/220C in a regular oven. Also drain the artichokes and chop them into halves or quarters.14 ounces marinated artichoke hearts
- In a medium sized bowl, mix together the cream cheese, mayonnaise, parmesan, garlic, thyme (if including) and pepper until smooth.⅓ cup cream cheese, 3 tablespoons mayonnaise, 1 clove garlic, ½ teaspoon fresh thyme, ¼ teaspoon black pepper, ¼ cup grated parmesan cheese
- Fold the artichokes into the creamy mixture.
- Scrape the artichoke mixture into a roughly 6 x 6 inch round casserole or baking dish or equivalent (see notes section for more info on dish size).
- Sprinkle the top with the panko breadcrumbs. Drizzle with a small amount of olive oil, then bake for 25 minutes or until golden and bubbling.¼ cup panko breadcrumbs, 2 teaspoons olive oil
- Serve immediately smeared onto toast or as a side with meat or fish.
Video
Notes
What dish to use: A 6-inch-diameter round baking or casserole dish is ideal. If you don't have a round dish, a roughly 5 x 5 inch square dish will work well too. If you double the recipe, you can use an 8 x 8 square, or 7 x 10 inch dish. Alternatively, you can use 2 x smaller dishes. If you want to triple the recipe, a 7 or 8 inch x 10 inch dish will work.
To prep ahead: Fully assemble, then cover the baking dish tightly and store in the fridge until ready to bake for up to 1 day. You may need to bake for a few minutes longer if you cook straight out of the fridge. Just keep an eye on it in the oven. When it's golden brown and bubbling, it's done.
To reheat any leftovers: Simply reheat at 350F/180C for 10 to 15 minutes or until hot again. Cover with foil, removing it for the last 2 to 3 minutes to crisp up again.
Nutrition
Calories: 307kcal | Carbohydrates: 10g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 640mg | Potassium: 52mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1320IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 1mg
